Rella Süt was established in 2007 with Teoman Durukan within the scope of Ankara Ofis Yem Group of Companies, which also has a Milk Processing facility in Kartepe, Kocaeli. Only mozzarella cheese and its types are produced at the facility where 5,000 tons of milk is processed per month. Mozzarella cheese is the most preferred type of cheese by pizzerias due to its high moisture and low-fat content. Rella Gıda ranked 7th in milk and dairy products export in 2011 with mozzarella cheese. It exports to Gulf countries and African countries.
Who is RELLA Süt Owner?
Teoman Durukan is the Chairman and Manager of the General Board of Rella Süt Food.
Where is it?
Rella Gıda has facilities in Istanbul Tuzla and Manisa Salihli.
Rella Süt Quality Management
Rella Gıda has been making efforts to produce the highest quality cheese since 2007, with its 60 years of experience and experience in various sectors. Its facilities in Manisa Salihli produce mozzarella with an Italian flavor and laws and jaded cheese from the eastern culture. Its facilities have ISO 22000, ISO 9001, Fssc 22000 2010 Quality Management System, and Halal Certificate.
The only facility with expertise in Turkey mozzarella Rella is produced with 100% pasteurized cow’s milk. The facility is shown among the rare facilities with its water scalding system. It applies high standards of hygiene processes in all processes from raw milk, which is the main ingredient of the production process, from getting it from the producer to processing it in the facility. Milk accepted into the enterprise is taken into the processing process after analysis. It uses the latest technology devices and materials that comply with hygiene standards in its production facilities.
IQF Technology in Rella Gıda
Rella Gıda, on the other hand, with the slogan “We freeze time with IQF Technology,” keeps the freshness of cheese as the first day. It makes shocking with IQF Technology in its factory located in Salihli, Manisa. It proves that it is healthy and safe if appropriate freezing and storage method is used in frozen foods.
IQF (Individual Quick Freezing) is a technology that freezes products at -40 degrees in a short time. In IQF Technology, not the products, but the water in the products is frozen. Microorganisms cannot be reproduced in foods stored at -18 degrees. In IQF Technology, shocking is done without using additives.
Rella Süt has preferred Vibroser products and services to ensure structural hygienic conditions in its facilities.